1/2 packet of fine rice flour, 80g roast chicken, 2 slices of ham, 30g leek, 80g silver bud, 1/2 teaspoon minced garlic, a little cooked white sesame, 100㏄, 1 tbsp oyster sauce, 1 tbsp soy sauce.

Exercise:

1. Put the fine rice flour into boiling water, take it out as soon as it rolls, cover the plate and stew for about 5 minutes; Shred roast chicken and ham; Wash leek and cut into sections, and wash silver buds to remove the tail; Spare.

2. Heat the pan, pour 2 tablespoons of salad oil, add minced garlic, silver buds and leeks prepared by 1, add water, shredded roast chicken and ham prepared by 1 and all seasonings, and finally add fine rice flour prepared by 1 and stir-fry until the soup is dry and even.

Thai fried rice noodle material:

340g of mung bean sprouts, strips of dried Thai rice flour170g, 4 eggs, appropriate amount of salt, 45ml of lemon juice, 45ml of tomato sauce, 5g of brown sugar15g, 60ml of fish sauce, 45ml of peanut oil, 8g of garlic, 5g of chopped red pepper, 245g of chopped carrot and 95g of roasted peanut kernel, and chopped.

Exercise:

1. Boil a pot of water, put the bean sprouts in boiling water for about 30 seconds, remove and drain. When the water boils again, add rice flour. Cook for about 3 to 5 minutes until the rice noodles are soft, but still hard. Remove the supercooled water.

2. Put a pinch of salt in the egg bowl and beat it hard; In another bowl, mix lemon juice, tomato sauce, brown sugar and fish sauce, and set aside.

3. Take a wok or a large frying pan, put it on a medium fire, and pour in oil for preheating. Stir-fry garlic for a few seconds, add chopped red pepper and carrot, stir-fry for one minute, and then shovel out. Pour the eggs into the pot and stir them gently. After the eggs are beaten, add carrots, prepared sauce, bean sprouts, rice flour, peanuts and shallots, stir well and heat.

Curry fried rice noodle material:

250g of dried rice flour, 2 slices of toast ham, 30g of shrimp, 20g of shredded onion, 5g of shredded red sweet pepper 1 5g, 50g of shredded green pepper15g, 50g of mung bean sprouts, 80㏄ of water,1and12 teaspoons of curry powder.

Exercise:

1. Blanch the dried rice flour in boiling water, take it out immediately after the water boils again, put it on a plate, cover another plate, stew thoroughly and cut it short.

2. Blanch the shrimps until cooked; Slice the ham and set it aside.

3. Hot pot, pour salad oil, add shredded onion and curry powder, stir fry until fragrant, add shredded green pepper, shredded red sweet pepper and mung bean sprouts, and stir fry for 2 minutes on low heat.

4. Method 3: Add water, salt and fine sugar to taste, and finally add the rice flour of method 1 and fry until the water is dry.

Xingzhou fried rice noodle material:

70g of rice flour, eggs 1 piece, 4 fresh shrimps, 50g of mung bean sprouts, 5 garlic cloves, 4 onions 1 piece, 3 peppers, a little shallots, salt 1 teaspoon (5g), curry powder1spoon (/kloc-0.

Exercise:

Add salt to the eggs and beat them into egg liquid. Onions and peppers are shredded. Wash garlic and cut it into small pieces. Soak rice noodles in hot water (about 80 degrees) until soft, then pick them up and drain them for later use.

Remove the roots of mung bean sprouts, blanch in boiling water 1 min, and cut off the growth. Remove the shell, head and mud line from the fresh shrimp, blanch it with boiling water and take it out immediately.

Heat the oil (1/2 tablespoons, 8ml) in the wok with high fire, pour in the egg liquid, stir it clockwise with chopsticks, and fry it into slender egg pieces.

Heat the oil in the wok over medium heat (add 1/2 tablespoons, 7 ml). Stir-fry curry powder and Chili powder, then add shredded onion, shredded Chili, garlic slices, soaked rice flour, scalded fresh shrimp, mung bean sprouts and scrambled eggs in turn.

Add soy sauce, sugar and salt, stir-fry constantly, and stir evenly over medium heat. When all the ingredients are cooked, add shallots and stir-fry a few times.

Tips:

It is best to choose the original curry powder to highlight the traditional flavor of this rice noodle.

The rice noodles in the supermarket are all sold in bags. It is characterized by being thinner than vermicelli, sub-white and translucent.

Philippine fried rice noodle material:

250g of fine rice flour, 250g of skinless and boneless chicken legs, finely diced pork tenderloin 250g, finely diced, soy sauce100ml, right amount of freshly ground black pepper, Chinese cabbage 1/2 (medium size), finely shredded, 2 carrots, finely diced, 2 onions and coarse diced prawns.

Exercise:

1. Cover the rice flour with warm water in a large bowl and soak it. After soaking, cut into strips of 10 cm. Drain and set aside.

2. Take a frying pan, put it on medium fire, add chicken and pork and fry until the meat is no longer pink. Season with soy sauce and pepper. Scoop it out and put it aside. Stir-fry cabbage and carrots until the vegetables start to soften. Fried rice noodles, onions and shrimps. Stir-fry for 4 to 5 minutes. Then put the chicken and pork into the pot and stir well for about 5 minutes.

Stir-fried rice noodles with beef in oyster sauce Material:

250g of rice flour, 225g of beef tenderloin, 5 green beans, shredded bamboo shoots 1/2 cups, shredded carrot 37g, 2 mushrooms, onion 1 root, a little shredded ginger, 5 cups of soup stock, 3 tablespoons of sugar, 3 tablespoons of pepper 1 tablespoon, 3 tablespoons of soy sauce and 2 tablespoons of chicken powder.

Exercise:

1. Soak the rice noodles in warm water first, and then cut them short with scissors.

2. Shred beef tendon, mix in marinade, marinate until tasty, and grease for later use.

3. Blanch the green beans and shredded bamboo shoots for later use.

4. Stir-fry shallots, shredded ginger, shredded mushrooms, shredded carrots, shredded green beans and shredded Xunzi, add seasonings to boil, and then add the soaked rice noodles.

When the soup is dry and tastes good, you can eat it from the pot.

Xiamen fried rice noodle material:

1/2 packet of fine rice flour, 2 slices of ham, 20g of chives, 50g of shrimps, 30g of silver buds, 20g of shredded green peppers,10g of shredded red peppers, 40g of shredded onions, 1/2 teaspoons of minced garlic, 200㏄ water and 60 ㏄.

Exercise:

1. Put the fine rice flour into boiling water, take it out as soon as it rolls, cover the plate and stew for about 5 minutes; Sliced ham; Wash leek and cut into sections; Wash shrimps and silver buds for later use.

2. Heat the pan, pour in 2 tablespoons of salad oil, add minced garlic, shredded onion and shrimps prepared by 1, stir-fry slightly, then add water, shredded ham prepared by 1 and all seasonings.

3. Put the fine rice flour made by 1 into the original pot made by method 2, stir-fry until the soup is dry, then add the chives, silver buds, shredded green peppers and shredded red sweet peppers made by 1 and stir-fry for 2 minutes.

Fried rice noodles with shredded radish and shrimps Material:

300g of rice flour, 30g of Kaiyang, 80g of carrot, 2 garlic, onion 1 root, salt 1 teaspoon, pepper 1/4 teaspoon, sugar 1/4 teaspoon, black vinegar 1 tablespoon, lard 2 tablespoons.

Exercise:

1. Soak the rice flour in water until it is soft, then drain it, steam it in a steamer for 15 minutes, then take it out, cool it and cut it into long sections.

2. Wash and chop garlic; Wash Kaiyang and soak in water; Wash the onion and dice it for later use.

3. Peel carrots, wash them and shred them for later use.

4. Add 2 tablespoons of lard to the wok, heat it to the oil temperature of 120℃ over medium heat, add minced garlic, scallion, Kaiyang and carrot in turn, stir fry until fragrant, add seasonings (except black vinegar), add rice flour after boiling, stir fry until dry, and finally pour in black vinegar and mix well.

Hot and sour beef soup rice noodle material:

250g of shoulder and neck sliced meat, 60g of fish balls, 240g of rice flour, 70g of celery, 3 slices of spices, 6 grams of western-style beef bone soup 1300cc, 6 grams of pepper powder, 6 ml of ingredients, 5 grams of nine-story tower, 3 grams of white pepper, 6 ml of fish sauce, 8 ml of oyster sauce and 5 grams of sugar.

Exercise:

1. Rice flour is soaked in cold water and cut into small pieces; Cut celery into sections; Shred lemon leaves for later use.

2. Cook all spices on low heat for about 5? 6? After 56 minutes, discard the vegetable residue, add fish balls, rice flour, celery and seasoning and cook thoroughly.

3. Cook the rice noodles and put them in a bowl. Add all the soup ingredients in the second way. Add lemon juice, basil and white pepper before eating.

Fried rice noodles with Satay sauce Material:

Half a cucumber, a little corn stigma, 200g pork, 2 rice noodles, onion, cooking wine, salt, sesame oil, chicken essence and oil.

Exercise:

1. Wash the pork, cut it into small strips, add a little cooking wine, salt, chicken essence, oil and cornmeal, mix well and marinate for half an hour.

2. Wash and slice cucumber. Wash the corn and cook it in hot water for a while. Chop onions and cook rice noodles in hot water until soft. Soak in cold water and dry for later use.

3. Stir-fry pork for a while, then add cucumber, corn stigma and a little cooking wine, stir-fry for a while, then add rice flour, 2 teaspoons of Satay sauce and a little clear water salt chicken essence, stir-fry evenly, and simmer on low heat for 1-2 minutes.

4. Sprinkle chopped green onion and sesame oil and stir fry for a few times.